| Yield | 0 |
|---|---|
| Prep Time | 1 hour |
| Recipes | Soups_Stews |
| Yield | 0 |
|---|---|
| Prep Time | 1 hour |
| Recipes | Soups_Stews |
Harvest Turkey Soup
Vegetable oil cooking spray
1 pound ground skinless turkey
1 medium-size onion, chopped
1 teaspoon dry oregano
1 teaspoon Italian herb seasoning; or
1/4 teaspoon each dry basil, dry marjoram, dry oregano, and dry thyme
3 large firm-ripe tomatoes (about 1 1/4 lbs. total), chopped
3 large carrots, thinly sliced
1 large potato (about 8 oz.), peeled and diced
6 cups beef broth
1 cup each tomato juice and dry red wine
1 tablespoon Worcestershire
1/2 cup dry tiny pasta bow ties (tripolini) or other small shapes
2 medium-size zucchini, coarsely diced
Liquid hot pepper seasoning
Coat a wide 4- to 5-quart pan with cooking spray. Crumble turkey into pan; add onion, oregano, and herb seasoning. Cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned (about 5 minutes). Stir in tomatoes, carrots, potato, broth, tomato juice, wine, and Worcestershire. Increase heat to medium-high and bring to a boil; then reduce heat, cover, and boil gently for 20 minutes.
Add pasta; cover and cook for 5 minutes. Stir in zucchini and boil gently, uncovered, until pasta and zucchini are just tender to bite (8 to 10 minutes). Season to taste with hot pepper seasoning.